Baked chocolate custard

Preheat
the oven to 150°C. Grease 4 small ramekins or 2 medium ovenproof dishes with non-stick
spray. Line a deep oven-proof dish with a clean tea towel and put the prepared ramekins
or dishes on top.

1. Slowly
heat the cream and milk in a saucepan until on the brink of boiling. Re-move
from the heat.

2. Beat
the egg yolks, sugar, cocoa and salt together until just mixed. Add the warm cream
mixture to the egg mixture a spoonful at a time while beating continuously.

3. Transfer
the entire mixture back to the saucepan and heat over low heat, stirring continuously
with a wooden spoon. Don’t let the mixture boil over.

4. Stir
for 5-7 minutes or until the custard thickens slightly. Re-move from the heat and
pour into the prepared ramekins or ovenproof dishes.

5. Pour a
kettle full of hot water into the large ovenproof dish with the tea towel and put
in the oven. Bake for 30 minutes or until the custard has set but is still wobbly
in the middle.

6. Remove
from the oven and let the custard cool. Chill in the fridge for 1-2 hours or until
completely set.

7. To
serve: Spread the melted chocolate (if using) over the custard and garnish with pomegranate
seeds or berries (if using). The custard can also be enjoyed on its own.